This traditional, hearty Irish dish is usually served on St. Patrick's Day and can be enjoyed by the whole family.


  • 2-2.25kg (4½5lb) piece of corned beef (preferably the top rib, but silverside is good, too)

  • 2 onions, peeled but left whole

  • 6 cloves

  • 2 bay leaves

  • 8 black peppercorns

  • 3 large carrots, peeled and cut into 3 pieces each

  • 4-6 evenly sized floury potatoes (about 100g/4oz each), peeled and halved

  • 1 tightly packed, medium-sized green cabbage

  • salt and freshly ground black pepper

  • hot mustard, to serve (optional)


  • 1.

    Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.

  • 2.

    Add the carrots and bring back to the boil. Then add the potatoes and simmer for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.

  • 3.

    Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. Serve with some hot mustard, if you wish.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 944kj
  • Fat Total 63g
  • Saturated Fat 20g
  • Protein 65g
  • Carbohydrate 24g
  • Sugar 4g
  • Sodium 5210mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Ask you butcher for Salt Beef. It has to be cured. Topside is prefect as the grain is uniform and it's an easy joint to carve.
Posted by PennyReport
I have made this a number of times & it is the best way to cook cornbeef - a complete meal in itself. I also use the broth water the beef is cooked in which I freeze in containers to use later for a Japanese style soup with vegs. & noodles.